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Purple Yam Chia Pudding

I have always found purple yams interesting. You know the yams that actually have purple flesh. They are a bit sweeter and are great as a dessert. The picture of this pudding isn’t the best. This is another recipe that I made a few months ago, but never bothered to photo or post. So here it is now. I think you will really enjoy it.  Let me know what you think?

Purple Yam Chia Pudding

2 Tb chia seeds (soak in 1/4 cup + 2 Tb water until gelled)
4 pitted Medjool dates (soak in 1/4 cup water, more or less to cover)
2 cups shredded purple yam
1 cup coconut milk (raw)
1/4 cup agave nectar
1 tsp vanilla extract
1 Tb Lucuma powder
Cinnamon to taste
pinch Pink Himalayan salt

Place all ingredients including chia and date water into a food processor or high speed blender. Mix on high until super smooth and thick like pudding. This makes enough to fill a standard size jar, and will keep in the fridge for about 3 to 4 days. Enjoy!



Chocolate Mousse Cake

Recently I have viewed a lot of different raw and vegan chocolate cake and pie recipes. My mouth was watering so much for just a taste, that I decided to make my own. I had the perfect excuse to make one too. My son was hosting a party for his Marching Band section – the Saxophone section, and we wanted to serve food. So, I served up organic, locally raised ground beef (for the meat eaters), and vegan burgers for the others (my kid included). I made homemade, non-dairy potato salad, served slices of fresh watermelon, and of course, this delicious raw chocolate mousse cake for desert! It was the perfect meal plan, for the most accepting young crowd!

Although I don’t eat meat, I don’t believe in forcing my food values on others. I do believe in making offerings and providing information on better, healthier food options, so that individuals can make their own choice, and better appreciate the experience themselves. I believe the impact last longer when you do. Now for the dessert recipe!

Chocolate Mousse Cake.
Crust – Ingredients:
1 1/2 – 2 cups raw nuts (I used Brazil nuts and almonds)
1/3 cup organic dried coconut, shredded
1 cup pitted dates
1 tsp ground cinnamon
1 tsp organic, non-alcoholic vanilla extract
pinch pink Himalayan salt
drizzle raw agave

Lightly grease a cake pan or baking dish with coconut oil, set aside. Ground nuts in a food processor. Add dates and spices. Mix until crumbly and somewhat sticky. Pour into baking dish and press firmly and evenly into pan. Cover with saran wrap and set in freezer until filling is made.

Filling – Ingredients:
6 avocados (peeled, and stoned)
2 large bananas (very ripe, peeled, and chopped)
1 1/2 c raw cacao powder
3/4 to 1 c raw agave (or other sweetener)
1 1/2 tsp organic, non-alcoholic vanilla extract
1 tsp ground cinnamon
pinch pink Himalayan salt
6 drops (more or less) chocolate flavored SweetLeaf Liquid Stevia
1/4 to 1/3 c coconut water (for consistency)
1 1/2 to 2 T coconut oil (melted)

Combine avocados and banana into a food processor or high-speed blender. Mash and mix until creamy and thick. Add raw cacao, agave, vanilla extract, cinnamon, salt, and stevia. Mix until well combined and creamy. Add coconut water slowly to fluff up the mixture and make it “mousse” like, as well as to add more sweetness. Add coconut oil and mix again until smooth, fluffy and firm. Pour over crust, and spread evenly. Try to keep texture fluffy. Cover with saran wrap and chill in freezer for at least 1 to 2 hours. Serve slightly thawed for a fluffier texture, or keep firm (whatever you desire). I served it both ways, and it was great either way! I hope you like this recipe – enjoy!

Note: This cake went so fast I only had a chance to take one picture of the last piece, which was in the freezer. It’s that good! =)

Delicious Drupe Raw Nut-Cheese Cake

Apricots and Peaches are considered drupes because of the large wooded seed inside them, referred to as a pit. They are delicious, and the perfect fruit for summer, and readily available at the farmer’s market. They are sweet and juicy, yet tart and zesty. The perfect arrangement of flavors to enjoy fresh and raw, or combined in my delicious creamy raw nut-cheese cake. Enjoy!

2 cups raw Brazil nuts
1/4 – 1/2 cup raw pecans
1 cup dates (pitted)
3 T Coconut Secret’s coconut sap sweetener (or any other raw sweetener)
1 tsp organic, non-alcoholic vanilla extract
1 tsp pink Himalayan salt

3 cups raw cashews (soaked, then dehydrated)
12 medium-sized apricots (pitted, and chopped into pieces, leave skin on)
2-3 peaches (pitted, and chopped into pieces, leave skin on)
1 1/3 cup nut milk (I used almond butter and water)
1/2 cups raw agave nectar
1 T organic, non-alcoholic vanilla extract
dash pink Himalayan salt
dash ground cinnamon
1 cup coconut oil (melted)

1/2 cup raw, sliced almonds (for garnish)

Combine all ingredients in a food processor and mix until crumbly and sticky. Pour into a cheese cake pan, and press down evenly, moving slightly up the sides of the pan. (I used coconut oil to grease the sides and the bottom, and placed a sheet of parchment paper on top. This helps keeps the cake bottom from sticking to the pan and sides). Place pan with crust in freezer until ready to fill.

Combine all ingredients into a food processor, except for 2-3 apricots, and coconut oil. Mix until creamy smooth, with some fruit chunks. Add coconut oil and mix again. Remove crust from freezer. Pour filling into crust. Add remaining chopped apricots and mix well. Evenly spread filling. Sprinkle sliced raw almonds on top. Place saran wrap over top and freeze for several hours until firm. This cake is ready to serve. Best served slightly chilled.

Sweet Cream to Mocha Ice Cream

I specifically created the Sweet Cream recipe to use in my Banana-Yam Cannoli recipe. The cream was so delicious, but I made way too much, so I decided to convert the rest into a delicious and smooth raw Mocha Ice Cream. The ice cream was a big hit around my house, and didn’t last long at all. Enjoy!

Sweet Cream (raw).
1 cup macadamia nuts (soaked 8-12 hours)
¾ cup cashews (soaked 6-8 hours)
¼ cup raw agave nectar
2 T raw coconut oil
1 ½ tsp non-alcoholic vanilla extract
1 tsp raw vanilla powder
2 T lucuma powder
3-6 drops vanilla flavored SweetLeaf liquid stevia
1 cup (more or less) coconut water

Combine all ingredients except for coconut oil in a high speed blender. Mix on high until creamy and smooth. Add coconut oil and continue blending. Serve as is, or use to make ice creams. Keep refrigerated up to one week.

Serving suggestions:
Use with Banana-Yam Cannoli recipe, or to make Mocha Ice Cream.

Mocha Ice Cream (raw).
Prepared Sweet Cream
3-4 small/med bananas (peeled and frozen)
1 ½ – 2 tsp coffee extract
¼ cup organic semi-sweet chocolate chips or raw chocolate chips
¼ cup carob powder
A few drops vanilla flavored SweetLeaf liquid stevia
Coconut water (as needed for consistency)

Combine all ingredients in a high speed blender except for the chocolate chips. Blend until super smooth and creamy. Remove from blender and stir in the chocolate chips. Freeze for several hours to set.

Serving suggestions:
Drizzle raw chocolate syrup on top, and serve with sliced bananas or mixed fruit.

(sorry, the picture isn’t the best… =))

Banana-Yam Pancakes, Wraps, and Cannolis

Recently a friend of mine told me about the local Gilbert Farmer’s Market. I couldn’t believe I had not known about it before. After all, I only live about 10 minutes away. This market is fabulous! The produce is super fresh, beautiful, and very reasonably priced. I stocked up the very first day I went. I purchased wonderfully tasting Swiss chard for wraps, curly kale to make chips, baby carrots, cucumbers, Heirloom tomatoes and vine tomatoes, lemons, parsley, and of course, delicious and super-huge sweet potatoes and yams.  I felt like I was in heaven!

When I got home I realized I purchased way too much stuff, and began thinking of things to make that would last. Obviously I made kale chips – and they went the first two days. I also prepped all my chard so it was ready to use for wraps – and what great wraps it made! Finally, I decided to make raw pancakes using the sweet potatoes and yams. I had so much of it, I decided to make wraps too. The results were absolutely delicious! I was so excited about what I made, that I created cannolis with the last of the pancake discs. This lead to making some delicious Sweet Cream, and eventually that turned into delicious Mocha Ice Cream. But first for the Banana-Yam Pancakes…

Banana-Yam Pancakes, Wraps, and Cannolis.
Extra large sweet potato/yam (peeled and chopped)
2-3 small/med bananas (peeled and chopped)
1 cup Brazil nuts (ground to a powder)
½ cup flax seeds (ground to a powder)
¼ cup raw pecan butter
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp non-alcoholic vanilla extract
2 T raw agave nectar or raw honey
Dash of sea salt
½ cup to 1 cup raw orange juice (as needed for consistency)

Combine all ingredients in a food processor or high-speed blender. Mix until pancake-like consistency, adding orange juice as needed. Take large spoonfuls or serving spoons of batter and shape discs or squares for pancakes and wraps on teflax paper on dehydrator trays. Dehydrate for 8-12 hours depending upon desired consistency.

To make cannolis check pancake discs after 5-6 hours. As soon as batter is no longer wet and slightly pliable, shape into empty cannolis. Use paper towels, or paper dowels to keep cannoli shape from collapsing. Dry until firm, but not hard. Stuff with Sweet Cream and sprinkle semi-sweet chocolate chips over the cream. Place in refrigerator for about one hour, and serve.

For wraps, remove wrap shape once the wrap is firm, but still pliable. Fill with your favorite veggies, greens, and other yummies. Roll-up the wrap and eat.

For pancakes, remove pancake discs after a few hours, when pancakes are dry but very pliable and warm. Spread coconut butter, and drizzle maple syrup over it. Top with fresh blueberries or banana slices.

Creamy Pear Tart

The other day I was looking for a recipe for using pears in a tart-like dessert. I came across this great raw recipe and decided to change it up and make it my own. Funny thing is, it turns out the recipe I found was my recipe…LOL! I found the recipe on the Petit Chef. This recipe, although I wouldn’t say it’s tart, it’s more of a cream pie, has the perfect amount of sweetness, with the best moist crust. I think you will enjoy the texture and flavor of this one.

Here’s the recipe:

1 cup almond flour
1 cup Brazil nuts (ground)
1/2 cup organic dried shredded coconut
1 cup pitted Medjool dates (soaked in water for 20 minutes)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground coriander
1/8 tsp ground cloves
1 tsp pink Himalayan salt

coconut oil (to lightly grease pie pan)

Combine all dry ingredients in a food processor. Combine until well blended and powder-like. Add soaked dates and date water. Process until dough-like. Add more or less water to create the consistency of dough. Remove dough and press into a lightly greased pie pan. Press evenly on bottom and up the sides of the pan. Place in dehydrator for a couple of hours, or in a warm oven (heat off) and allow to slow dry. Remove and let stand until cool. Set aside.

Pear Filling.
1 cup raw cashews (soaked for 4 hours)
1 cup raw macadamia nuts (soaked for 4 hours)
1/4 cup raw pine nuts (soaked for 4 hours)
1 cup pitted Medjool dates (soaked for 1 hour)
1/2 cup coconut oil
1 T lemon juice
1/2 T raw honey with 1/4 cup water
1 tsp ground cinnamon
dash pink Himalayan salt
4-6 drops English Toffee flavored SweetLeaf Liquid Stevia
2-3 seeded, peeled, chopped pears
4-6 seeded, peeled, sliced pears

Combine nuts, dates, lemon juice, honey-water, stevia, and cinnamon in a high-speed blender. Puree until smooth, adding a little water at a time if necessary to help break-up the nuts and dates. Add the chopped pears and blend again. While mixing, slowly add the coconut oil and salt. Blend until thick, smooth, and creamy. Set aside.

Layer slices of pear on the bottom of pie crust. Pour half the cream pie mixture on top. Add another layer of pear slices, and pour the remaining cream pie mixture, spreading evenly over the pie. Garnish with more slices of pears. Cover and place in freezer for several hours until pie sets. Pie is now ready to eat. Store in freezer.

Use leftover cream pie mixture and pour into container with lid and freeze for delicious cream pear ice cream.
Drizzle date caramel sauce over top.

Grocery List:
almond flour
Brazil nuts
dried shredded coconut
Medjool dates
ground cinnamon
ground nutmeg
ground coriander
ground cloves
pink Himalayan salt
coconut oil
macadamia nuts
pine nuts
raw honey
English Toffee flavored SweetLeaf Liquid Stevia

Pineapple Upside Down Cashew Cheese Cake

So recently I posted a delicious recipe, Raw Chocolate Decadence Cake (5 Layers), inspired by Heather Pace’s e-book, The Ultimate Raw Ice Cream Cake and from Jennifer Cornbleet’s latest paperback book, Raw for Dessert. Both raw dessert recipe books are fabulous!  Well, I have created another one that I think is just as delicious – Pineapple Upside Down Cashew Cheese Cake! Like the other recipe, this incorporates several recipes from these fine books, and is kicked up with super foods, and awesome fruit! I hope you love it!!!

First step is to create the pineapple upside down cake.
Step One:
1st Layer – the crust.
1 1/2 – 2 cups superfood trail mix (i.e. cashews, cacao nibs, goji berries, mulberries, coconut flakes, almonds)
1/2 cup walnuts
1 cup shredded dried coconut
1/4 tsp pink Himalayan salt
8 to 10 pitted Medjool dates
1 tsp raw vanilla powder

Combine all ingredients in a food processor, and blend well. Layer a square glass pan with saran wrap, and press mixture into pan forming an even layer. Cover and set in fridge until next layer is ready to add.

Step One:
2nd Layer -Pineapple mixture.
Pineapple Upside-Down Cake recipe, page 18 of Jennifer Cornbleet’s Raw for Dessert.

Follow directions on how to make mixture. Pour over 1st layer in pan. Cover and place in freezer until next layer is ready.

Step Two:
1st Layer – Cheesecake crust.
cheesecake recipe for crust only, page 78 of Jennifer Cornbleet’s Raw for Dessert.

Replace the required cane sugar with additional dates, and drizzles of agave syrup. Add vanilla extract. Follow directions to mix.

Remove pineapple upside-down cake from pan by lifting the saran wrap. keep on saran wrap and place on plate and freeze until needed. Press cheesecake crust into bottom of pan, creating the first layer.

Step Two:
2nd layer – Cashew Cheesecake filling.
cheesecake recipe for filling only, page 78 of Jennifer Cornbleet’s Raw for Dessert.
Use dried cashews, add 1/2 cup more
Use flesh of two young Thai coconuts (reserve the water)
Use Sunflower Lecithin (not a granular)
Add 1 1/2 cups fresh pineapple chunks
Add 1 tsp of vanilla extract
1/2 cup shredded dried coconut
1 cup or more coconut water as needed for cream consistency

Follow directions and pour mixture over top of cheesecake crust layer in pan. Cover and freeze until set. Carefully take the upside pineapple cake and flip over top of cheesecake, so that pineapple side is facing up. Place in freezer until final layer is made.

Now for the final layer.
Step 3.
1st and final layer – the cream topping.
Vanilla Cashew Cream, page 18 of Jennifer Cornbleet’s Raw for Dessert.
I did not soak the nuts, but did use agave instead of maple. I used the Vanilla extract, and I added about 1-2T of liquid raw coconut oil.

Pour thick mixture over top of Pineapple Upside-Down Cake layer and cover. Freeze again until set. Sprinkle raw cacao nibs and shredded coconut flakes on top. Serve as is, or with delicious caramel topping. Try recipes from Heather Pace’s e-book, The Ultimate Raw Ice Cream Cake for the perfect topping.

This dessert has been a big hit around my office and at home. Enjoy!

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